How Tokyo’s Tonkatsu Hinata Makes a Six Course Menu Out of the Fried, Breaded Pork Dish | Eater
"Dedicated solely to tonkatsu in Tokyo, this restaurant offers a six-course tonkatsu menu that pairs traditional selections with uncommon cuts. By buying a whole pig, head chef Yuta Kimura prepares parts like rib roast, loin, tenderloin, shikinbo (thigh), rampu (hip), and tontoro (neck); each piece is dipped in egg wash, coated with raw panko breadcrumbs, and fried to a crispy, golden finish. Producer Daisuke Masugi emphasizes that "even with one pig, each part tastes different," and says his personal habit of eating 200–250 tonkatsu a year helps the team continually learn and pursue improvements despite already producing excellent tonkatsu." - Terri Ciccone
